Florida Pinks & Chorizo Bites

Total Time
45 mins
10 mins

You can use Andouille sausage or smoked sausage if you can't find chorizo sausage.

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  1. In a medium bowl, combine the shrimp, garlic, oregano and olive oil, toss to coat.
  2. Marinate in the refrigerator for 30 minutes.
  3. Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers, Repeat with the remaining shrimp and chorizo.
  4. Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium high heat.
  5. Place a few skewer into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes.
  6. Transfer the skewer to a serving platter and garnish with the parsley.